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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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To create a more interesting pasta salad, I added pasta to my favorite black-eyed pea salad. The result is different and delicious. Cucumber and green pepper give this picnic side dish a satisfying crunch. Melinda Ewbank of Fairfield, Ohio Ingredients:
6 ounces small shell pasta, cooked and drained |
1 can (15 ounces) black-eyed peas, rinsed and drained |
1 cup sliced green onions |
3/4 cup diced seeded peeled cucumber |
3/4 cup diced green pepper |
3/4 cup diced seeded tomato |
1 small jalapeno pepper, seeded and finely chopped |
dressing: |
3 tablespoons canola oil |
1/4 cup red wine vinegar |
1 teaspoon sugar |
1 teaspoon dried basil |
1 teaspoon chili powder |
1 teaspoon hot pepper sauce |
1/2 teaspoon seasoned salt |
Directions:
1. In a large salad bowl, combine the first seven ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, basil, chili powder, hot pepper sauce and seasoned salt; shake well. Drizzle over salad; toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 6 servings.
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